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Egg Salad

 

Egg salad

The small amount of reduced sodium ham, added to the prepared mustard, lemon pepper and dill weed give this low sodium salad a great taste without adding any additional salt.

2 servings: 256 mg. sodium per serving

2 large eggs
1 ( 1 oz.) slice reduced sodium ham, cut small (1/4 inch pieces)
2 Tablespoons chopped celery (1/4 inch pieces)
2 Tablespoons chopped green bell pepper (1/4 inch pieces)
1 Tablespoon lower sodium mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1/4 teaspoon dried dill weed
2 romaine lettuce leaves, washed and dried

Prep. Instructions

1. Cover eggs with water in a small sauce pan. Bring water to a boil; cover pan and remove from heat. Let stand in hot water for 15 minutes. Drain and cool completely under cold running water or in a bowl of ice water.
2. Have all other ingredients on hand.

Cooking Instructions

1. Peel eggs; chop into small (1/2 inch) pieces. Place in a bowl with ham, celery and green bell pepper.

2. Combine mayonnaise and the next 5 ingredients in a separate bowl.

3. Gently combine mayonnaise mixture and egg mixture together. Chill in refrigerator for 5 minutes.

4. Spoon half the egg salad on each lettuce leaf. Serve.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds